Beverly Hills Lemon Cake Recipe (orig from 1940's)

This recipe makes a 10 inch loaf of the best (pucker-up, sweet/tart) lemon cake on the planet.
I was first introduced to it whilst working in Beverly Hills, CA in the late 80's.
The secret to it's great crust is dry breadcrumbs!

Preheat oven 325F Middle shelf

2tbsp very soft butter or margarine
1/4 cup fine dry breadcrumbs

Spread the butter evenly in a 10 inch loaf/tube tin and then dust evenly with the dried breadcrumbs, set aside.

3 3/4 cups sifted all purpose flour
2 1/2 tsp baking powder
1tsp sea salt
2 1/2 sticks butter or margarine ( 1  1/4 cups)
2 1/2 cups sugar

5 large eggs at room temp
3tbsp lemon rind grated (this works far better than zesting)
1 1/4 cups milk ( nut milk is fine)

For glaze:
2/3 cup sugar
1/3 cup fresh lemon juice


Sift the flour, salt and baking powder onto waxed or parchment paper and set aside.

Cream the butter and sugar until light and almost white. Beat in the eggs one at a time,  & grated lemon rind don't worry it will curdle.
The add the flour mix alternatively with the milk until all combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 1 3/4 hours (or until top springs back when lightly pressed).

Remove from oven and wait 10 mins then using a knife, loosen the cake sides and turn out on to a wire rack.
Allow it to cool.
Meanwhile:
Dissolve the sugar in the lemon juice in a small saucepan, over low heat.

Brush some of the glaze onto the sides of the cake and the remainder, drizzle over the top.
Cool completely and serve in thin slices.